Occurrence of some mycotoxins residues in meat and meat products with studying the effect of different food processing methods on mycotoxin stability in meat samples

Abstract EN

Thirty-two samples of fresh meat, frozen meat, luncheon as well as be I burger; eight samples of each were randomly collected from differ^ localities of Alexandria city.

Collected samples were subjected to dete type of aflatoxin B1 and zearalenone residues were mycotoxin examination.

Aflatoxin B1 and zearalenone residues were detected b High Performance Liquid Chromatography (HPLC) with the highest detector average value jxg/kg for aflatoxin B1 was 0.87 (frozen meat) and the lowest was 0.41 (luncheon), the respective values f0r zearalenone were 2.96 (luncheon) and 2.15 (beef burger) p.g/kg.

in studying the effect of different food processing on stability 0f zearalenone in meat sample (a piece of fresh beef meat about 200 gm) the amount of zearalenone added to meat sample was 15j_ig pri0r freezing at -20°C and extracted, examined by HPLC after one day, 4,7,14,21,30 days and after two months for presence of mycotoxin zearalenone, which added to meat.

In order to test the effect of heat treatment on the concentration of the zearalenone in meat were subjected to boiling (at 100°C for 45 minutes) and roasting (on direct flame for 11 minutes).

Our results showed limited reduction in the percentage of zearalenone toxin, which is a stable compound and not affected by different food processing methods.

The public health significance of the mycotoxins as well as the suggested measures for improving the quality of produced products has been discussed